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Food and wine pairing ideas

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Meal families

Game animals

Marinated venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

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Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

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Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

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Pizza, Quiche, Tart and Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

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Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

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Sheep and Goats

Braised leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

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Desserts

Casse-museau

France. Occitania. Tarn. Brassac.
Crispy brioche made with sheep’s milk and a molten heart.

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Sea fish

Provençal hake

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Main meals

Tuna sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Sea fish

Duo of John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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